Braised Pork Trotters

Taste: Salty and Sweet; Cooking Method: Braised; Time: One Hour; Difficulty: Ordinary.

Detailed Steps for Cooking Braised Pork Trotters

Soak the purchased pork trotters in water.

Blanch the pork trotters in boiling water.

Remove the foam from the water.

Add ginger and cooking wine and continue to cook for 5 minutes.

Rinse with warm water and remove any remaining hair. Cut along the pork trotter’s seam, which is easier to cut.

Add a little oil to the pot.

Sauté over low heat, constantly stirring. This step is crucial because sautéing removes the moisture, so you don’t need too much oil, and the heat should not be too high.

Cook until the sugar turns brown. I bought small rock sugar from the supermarket because there are not many pork trotters, so I didn’t use too much oil. Be sure to cook over low heat and stir constantly.

Cook until it bubbles.

Add the pork trotters and stir-fry over high heat until browned. Then add cooking wine, pour it around the edges, stir-fry for a while, and add soy sauce and dark soy sauce.

Add boiling water.

Add the spice bag. I bought it directly from the supermarket without frying it because it will be stewed later, so I think it will be flavorful even without frying. If you open it and fry it, it will stick to the pork trotters and affect the taste.

Add ginger slices to remove the fishy smell.

Transfer to a pressure cooker. I used the rice cooking function, which takes 20 minutes after it has been pressurized. The time is just right, and the pork trotters are not too soft, but have a slightly chewy texture.

Transfer to a frying pan and cook over high heat to reduce the sauce. Add some salt while reducing the sauce.

The finished product, without any decoration, taken with a mobile phone.